A simple and delicious Gluten-Free Chocolate Dutch Baby that is great for breakfast or dessert. It’s light, fluffy, and the perfect weekend treat.
I remember the very first time I had a Dutch Baby. I was in High School and was on vacation in L.A., and saw them on a breakfast menu as a breakfast Dutch pancake. My life forever changed. A Dutch Baby is a delicious light and fluffy pancake that is served warm and fresh right out of the oven. It’s lightly sweetened, has a nice custard center, and crispy edges. Are you drooling yet?
Although a traditional Dutch Baby ingredients are flour, eggs, and milk, I wanted to create something slightly different that included chocolate, is dairy-free, and gluten-free. This recipe did not disappoint and is a family favorite breakfast dish. You can certainly serve this up for dessert or a brunch party as well.
Let’s make that Dutch Baby, Baby!
Here’s what you’ll need
- Gluten-Free Oat Flour: If you can’t find oat flour, you can simply make your own by adding rolled oats to your blender and blending on high until it looks like flour. Be sure to use gluten-free flour if you’re gluten-free of course.
- Arrowroot Flour: Just a small amount is needed here. You can also sub cornstarch or cream of tartar.
- Eggs: you’ll want to use 3 eggs at room temperature. I don’t recommend a vegan egg substitute only because I haven’t tested it out yet.
- Coconut Oil: for melting on the skillet and keeping the batter from sticking.
- Nut Milk: I used almond milk, but any milk of choice will work here.
- Cacao Powder: not to be mistaken for cocoa powder. They are not the same thing so make sure you read the labels.
- Cinnamon: just a touch for that extra flavor and warm spice with the chocolate flavor.
- Vanilla Extract: Always needed for baking in my opinion. Add a touch of flavor.
- Toppings: Powdered Sugar ( I used Monk Fruit Powdered Sugar by Lakanto), Raspberries, maple syrup, and vegan chocolate chips. Use whatever you like and prefer.
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Other Recipes You May Enjoy:
- Gluten-Free Spirulina Matcha Donuts
- Vegan Superfood Banana Muffins
- Vegan Chai-Spiced Pancakes
- Vegan Zucchini Chocolate Chip Waffle Sticks
Gluten-Free Chocolate Dutch Baby
Equipment
- 9-inch Cast-Iron Skillet
Ingredients
- 3/4 cup oat flour make sure it’s gluten-free
- 3/4 cup almond milk
- 3 eggs, room temp
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp arrowroot flour
- 2 tbsp maple syrup
- 1/4 cup cacao powder
- 1.5 tbsp coconut oil
- pinch of salt
- Toppings: vegan chocolate chips raspberries, powdered sugar, maple syrup
Instructions
- Preheat oven to 425°
- Place coconut oil in a 9-inch cast-iron skillet and heat it on the stove on low/medium heat for a few minutes. Let the oil melt and the skillet heat up in the oven for about 10 minutes.
- In a blender, add all of the remaining ingredients EXCEPT the toppings, and blend at low speed for about 20 seconds.
- Turn off the heat on the stove and pour in the batter.
- Place it in the oven and bake for about 18-23 minutes. My oven cooks fast so mine was done in about 18 minutes. If yours starts to puff up a lot, remove it.
- Allow your dutch baby to cool for about 5 minutes and top with chocolate chips, raspberries, and powdered sugar. Serve with syrup and enjoy.
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